Exam 11: Pies and Tarts

To keep flaky dough from sticking, roll it out on a table dusted with _______flour.

Freezing a custard pie ensures that it will remain fresh.

A filling that is too moist can produce a(n) ______crust after it is baked.

When milk is used in place of water in pie crust, it will be less dark and crisp after baking.

When mixing flaky pie dough with an electric mixer, use frozen fat and the paddle attachment on low speed.

Cooked fruit fillings should

When baking custard pie, start it at high heat near the bottom of the oven, then lower the temperature to finish cooking the filling slowly.

In order to make a pie crust easier to roll, thoroughly _____it before using.

Cooked juice fillings should be______ before placing them in pre-cooked pie shells.

______ _____in the formula makes sweet tart dough sturdier than flaky or meal dough.

Lemon meringue pie should be cooled at room temperature, then refrigerated overnight before eating.

Shake a custard pie gently to see if it has finished baking; it should show slight movement.

Flaky dough

When baking an unfilled pie or tart shell, leave pie weights in a crust-lined pan until the dough is thoroughly baked.

Pie crusts that are baked before being filled are said to be baked _____.

Pie crust shrinks after baking because

Explain the process by which products made from éclair paste are leavened.

Why is it said that éclair paste is the only dough that is cooked before it is baked? Why is this step necessary? List three ways of using éclair paste in making classic desserts.

Discuss ways in which phyllo dough may be used to make tart or pie products.

Both flaky and meal dough requires